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Avaliação da composição química e bioativa de cultivares de Petroselinum crispum (Mill.) Nym
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Abstract(s)
Petroselinum crispum Mill., Nym.é uma planta utilizada na culinária como aromática, uma vez que dá cor, aroma e sabor a uma grande variedade de pratos.
No presente estudo o perfil nutricional (humidade, lípidos, proteínas, cinzas, glúcidos e valor energético), químico (ácidos gordos, tocoferóis, açúcares livres, ácidos orgânicos e compostos fenólicos) e bioativo (atividade antioxidante e antimicrobiana) de folhas de salsa (folhas lisa, encaracoladas e nabo enraizado) de 25 cultivares, foi avaliado.
Os teores de humidade foram elevados na cultivar de folhas lisas Rialto Bejo, 192±11 g/vaso, no que se refere aos parâmetros nutricionais foram observadas diferenças significativas nas cultivares, exceto para o teor de glúcidos. O ácido orgânico mais abundante foi o ácido málico (5,22-6,88 g/100 g ms), enquanto que o teor de açúcares livres totais não diferiu significativamente entre os tipos de cultivares testados. O α-tocoferol foi o principal tocoferol detetado, em quantidades que variaram entre 14,76-30,32 mg/100 g ms. Os ácidos gordos maioritários foram os ácidos α-linolénico e linoléico, seguidos do ácido palmítico, enquanto que o conteúdo do ácido linoléico diferiu significativamente entre os tipos de cultivares.
Sete compostos fenólicos foram identificados em todas as cultivares, incluindo derivados de apigenina e kaempferol. A apigenina-O-pentósido-O-hexósido foi o composto maioritário no tipo de folhas lisas, encaracoladas e nabo enraizado (20, 22 e 13 mg/g de extrato, respetivamente) e responsável pela sua excelente atividade antioxidante, também investigada neste estudo.
A atividade antimicrobiana também foi explorada e, os resultados revelaram boa bioatividade contra as estirpes específicas de bactérias e fungos testadas.
Em conclusão, os resultados alcançados refletem a diversidade de cultivares de salsa que existem no germoplasma Grego e assim, é imperativo a sua valorização, com o intuito de fomentar a agrobiodiversidade na região mediterrânea, através da introdução de cultivares de folhas encaracoladas e nabo enraizado, juntamente com os genótipos de folhas lisas já estabelecidos. As folhas dos três tipos de P. crispum são uma boa fonte de compostos bioativos naturais que promovem e trazem benefícios para a saúde e por isso devem fazer parte de uma dieta equilibrada.
Petroselinum crispum Mill., Fuss., is a culinary vegetable used as an aromatic herb, gives colour, aroma and flavours a great variety of dishes. In the present study nutritional value (moisture, fat, protein, ash, carbohydrates, and energetic value), chemical composition (fatty acids, tocopherols, free sugars, organic acids and phenolic compounds) and bioactive (antioxidant and antimicrobial activity) of parsley leaves (plain- and curly-leafed and turnip-rooted) from twenty-five cultivars were evaluated. Moisture was higher for the plain-leafed cv. Rialto Bejo: 192±11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22-6.88 g/100 g dw), while the total free sugars content did not differ significantly among the tested cultivar types. α-Tocopherol was the major tocopherol detected in amount that ranged between 14.76-30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. Seven phenolic compounds were identified in all the cultivars, including apigenin and kaempherol derivates. Apigenin-O-pentoside-O-hexoside was the major compound in plain- and curly-leafed and turnip-rooted (20, 22 and 13 mg/g of extract, respectively) and responsible for its excellent antioxidant activity, also investigated in this study. Antimicrobial activities were also explored, and the results revealed a good bioactivity against specific tested pathogens, such as bacteria and fungi. In conclusion, the present findings reflect the diversity of parsley cultivars that exist in Greek germplasm, and thus could be valorized to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types along with already established plain leaf genotypes. The leaves of all the types of P. crispum are a good font of natural bioactive compounds that promotes health benefits and so it should be part of a balanced diet.
Petroselinum crispum Mill., Fuss., is a culinary vegetable used as an aromatic herb, gives colour, aroma and flavours a great variety of dishes. In the present study nutritional value (moisture, fat, protein, ash, carbohydrates, and energetic value), chemical composition (fatty acids, tocopherols, free sugars, organic acids and phenolic compounds) and bioactive (antioxidant and antimicrobial activity) of parsley leaves (plain- and curly-leafed and turnip-rooted) from twenty-five cultivars were evaluated. Moisture was higher for the plain-leafed cv. Rialto Bejo: 192±11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22-6.88 g/100 g dw), while the total free sugars content did not differ significantly among the tested cultivar types. α-Tocopherol was the major tocopherol detected in amount that ranged between 14.76-30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. Seven phenolic compounds were identified in all the cultivars, including apigenin and kaempherol derivates. Apigenin-O-pentoside-O-hexoside was the major compound in plain- and curly-leafed and turnip-rooted (20, 22 and 13 mg/g of extract, respectively) and responsible for its excellent antioxidant activity, also investigated in this study. Antimicrobial activities were also explored, and the results revealed a good bioactivity against specific tested pathogens, such as bacteria and fungi. In conclusion, the present findings reflect the diversity of parsley cultivars that exist in Greek germplasm, and thus could be valorized to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types along with already established plain leaf genotypes. The leaves of all the types of P. crispum are a good font of natural bioactive compounds that promotes health benefits and so it should be part of a balanced diet.
Description
Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná
Keywords
Petroselinum crispum Valor nutricional Compostos fenólicos Atividade antioxidante Atividade antimicrobiana